How to Make Kielbasa Sausage

Kielbasa is almost always a pork sausage. The word Kielbasa was originally called Polska kielbasa, for Polish sausage. The word Kielbasa has become a commonly used North American term for Eastern European styles of sausage, including Ukrainian sausage, which is actually called kovbasa or kubasa. Real kielbasa uses only the best cuts of pork. In Poland kielbasa is typically served with horseradish mixed with beets (red horseradish) or fried onions.

Things You'll Need

• 7 feet of hog casings 2 pounds of boneless pork shoulder 2 cloves of garlic 2 teaspoons of salt 1 teaspoon of black pepper ½ teaspoon of marjoram Small mixing bowl Large bowl Meat grinder Stuffing funnel

Instructions

1. Rinse the hog casings thoroughly: about three times should be sufficient.

2. Mix salt, pepper, garlic, marjoram and ½ cup of water in a small mixing bowl.

3. Using a meat grinder (electric or hand crank) to grind pork into a large bowl.

4. Pour the ingredients from the small mixing bowl into the large bowl. Mix well.

5. Knot one end of the hog casing. Coat the stuffing funnel with cooking spray. Place the hog casing over the mouth of the funnel. Push the entire hog casing up the stuffing funnel until the end of the funnel reaches the knot.

6. Push the ground pork mixture into the stuffing funnel to fill the hog casing. Put enough meat in the hog casing to make the sausage firm, because the meat will shrink. Make sure you do not fill it overly tight. If it is too tight then the hog casing will burst.

7. Continue to put all of the meat in the hog casing. Tie a knot in the other end. You can either leave the sausage as is, or twist it at 5 or 6 inch intervals to create links.

8. Store sausages in the refrigerator for up to two days or freeze the meat for up to six months. Use your favorite recipe whenever you choose to cook the sausage.

Tips & Warnings

• Don't forget when you cook the kielbasa to puncture little holes in the hog casing. Otherwise, the pressure will burst the sausage casings.